Many people recall the childhood tune when “Hot Cross Buns” are mentioned, but not many people know that this spiced fruit bun has pagan roots prior to it becoming associated with Christianity in the United Kingdom (thanks to the cross on top). Either way, the rolls are an Easter-time favorite – delicious and easy to make. And, as the “hot” in the name implies, these are especially tasty when enjoyed just after cooling, while still warm. Yum!
For our Hot Cross Buns recipe, we used Organic Old-World Bread Flour which adds a bit of nutrition and flavor to the final product. We also toned down the overall amount of sugar used in the dough and opted for brown sugar which we feel helps accentuate the fruity flavors of raisin, orange and cranberry.
Formula
Number of Units: 24 rolls / Unit Weight: 80 grams / Total Weight: 1920 grams
| SOAKER | Baker’s % | Weight |
|---|---|---|
| Cranberries, dried | 50 | 126 g |
| Raisins | 50 | 126 g |
| Orange Zest | 3.33 | 8 g |
| Orange Juice | 33.33 | 84 g |
| Total | 136.66 | 343 g |
| PREFERMENT | Baker’s % | Weight |
|---|---|---|
| Old World Flour | 100 | 84 g |
| Milk, 80° F | 450 | 377 g |
| Brown Sugar, packed | 35 | 29 g |
| Yeast, instant gold | 20 | 17 g |
| Total | 605 | 507 g |
| FINAL DOUGH | Baker’s % | Weight |
|---|---|---|
| Organic Type 80 Wheat Flour | 100 | 754 g |
| Butter, softened | 11.11 | 84 g |
| Eggs | 13.33 | 100 g |
| Apple Sauce | 8.9 | 67 g |
| Brown Sugar | 7.22 | 54 g |
| Salt | 0.80 | 7 g |
| Allspice, ground | 0.33 | 2.5 g |
| Cinnamon | 0.33 | 2.5 g |
| Preferment | 67.22 | 506 g |
| Soaker | 45.56 | 343 g |
| Total | 254.80 | 1920 g |
| TECHNICAL | |||
|---|---|---|---|
| Soaker – Time and Temp | 1 hour @ room temp | ||
| Preferment Type | Poolish | ||
| Preferment – Time and Temp | 1 hour @ room temp | ||
| Desired Dough Temperature | 75°–78° F | ||
| Mixing Type | Stand Mixer with dough hook | ||
| First Speed* | 3 minutes | ||
| Second Speed* | 7 minutes | ||
| Gluten Structure | Intensive | ||
| First Fermentation | 1 hour @ room temp | ||
| Folds | 1 | ||
| Fold Timing | 30 minutes | ||
| Dividing | 80 g or 24 equal pieces | ||
| Shaping | Rolls | ||
| Final Fermentation | 1 hour @ room temperature | ||
| Baking** | 14–18 minutes @ 375° F | ||
| TOPPING | Baker’s % | Weight |
|---|---|---|
| Butter, softened | 50 | 55 g |
| Sugar | 50 | 55 g |
| Eggs, large | 50 | 55 g |
| Vanilla Extract | 3 | 3 g |
| All Purpose Flour | 100 | 109 g |
| Total | 253 | 277 g |
| TECHNICAL | |
|---|---|
| Cream Together | Butter and Sugar |
| Mix | Eggs and Vanilla into Butter Mixture |
| Add | Flour until combined |
| Fill | Piping bag |
| SIMPLE SYRUP GLAZE | Baker’s % | Weight |
|---|---|---|
| Sugar | 50 | 100 g |
| Water | 50 | 100 g |
| Total | 100 | 200 g |
*Mixing time can vary depending on mixer.
**Baking time and temp can vary depending on oven.
Timing
Active Time: 40 min / Inactive Time: 2–3 hours / Baking Time: 14–18 min
Process
1–2 Hours Prior:
Gather all your scaled ingredients for your preferment and combine them well together. The mixture should not be lumpy. Cover and let this rest for an hour or until it has doubled or tripled in size.
Place the dried cranberries and raisins in a bowl and add the orange zest and juice. Let this soak for at least an hour.
Mixing:
Using a mixer with a dough attachment, combine the preferment and the remaining ingredients together. Mix on low for 3 minutes and then low-medium for another 7 minutes or until the dough can almost form a windowpane.
At slow speed, mix in the soaker until it is thoroughly combined into the dough and all the liquid has been absorbed. This should take another 2–3 minutes. When complete, the dough should be supple and smooth, not sticky.
Cover the dough and let it rest in a warm place for 1–1.5 hours, giving it a stretch and fold after the first 30 min.
When the dough has finished resting, it should look like it has almost doubled. Take the dough and divide it into 24 pieces, 80g each, and roll them into balls.
Place the balls evenly spaced on a parchment-lined 13” x 18” half sheet pan, placed 4 x 6. Cover the pan and let it rise in a warm, draft-free space for 1–1.5 hours. The rolls should look pillowy and soft, but not double in size.
While the rolls are proofing, preheat your oven to 375˚ F and make the glaze and topping.
Simple Syrup Glaze:
While the rolls are rising, place sugar and water into a small saucepan and heat it on medium-high heat.
Turn the heat off when the sugar has fully dissolved and the syrup comes to a boil. Let this cool.
Mixture for the Topping:
Cream together the butter and sugar, until it is fluffy and light in color.
Add the egg and vanilla extract and mix until the mixture is homogeneous.
Add flour to the egg and butter mixture and combine until it forms a paste. Place the mixture into a piping bag and reserve until the rolls are finished proofing.
If the mixture is too stiff, add water a teaspoon or so at a time until the paste is softer and can be piped.
Baking:
Once the rolls are ready to be baked, take the topping mixture and pipe a vertical line in the middle of the rolls. Next, pipe a horizontal line in the middle of the rolls, forming a cross on each roll.
Place the rolls in the oven and bake them for 14–18 min, or until they are golden brown, turning them halfway through.
Brush the glaze on the rolls immediately after the rolls are out of the oven and allow them to cool for at least 15 minutes. Eat while still warm for maximum enjoyment!
FROM THE MILL
